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The Fundamental Techniques of Classic Pastry Artsby French Culinary Inst
Synopses & Reviews
The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Centerandrsquo;s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with andldquo;Flavors of Italy,andrdquo; an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.
Praise for The Fundamental Techniques of Classic Italian Cuisine:
andldquo;Wow. This cookbook. . . . Wow. Letandrsquo;s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!andrdquo; andmdash;TheKitchn.com
An indispensable addition to any serious home bakerand#8217;s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pand#226;tissier Jacques Torres for New Yorkand#8217;s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.and#160;
Each chapter begins with an overview of the required techniques, followed by dozens of recipesand#151;many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredientsand#151;quite simply the most valuable baking book you can own.
About the Author
For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its and#147;Total Immersionand#8221; curriculum. With a world-class faculty, including deans Jacques Pand#233;pin, Alain Sailhac, Andrand#233; Soltner, and Jacques Torres,and#160;the FCI is among the leading schools of its kind anywhere.
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